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Rib eye is one of the most celebrated steak cuts, prized for its generous marbling and full-bodied beef flavour. Cut from the rib section, this steak delivers a perfect balance of tenderness and richness, making it a go-to choice for steak lovers who value depth of taste.
It is a classic steakhouse cut that performs just as well on the BBQ or in a hot pan at home.
Why Rib Eye Is So Highly Regarded
What sets rib eye apart is the intramuscular fat that runs through the meat. This marbling melts during cooking, keeping the steak juicy and intensifying flavour with every bite.
Key characteristics include:
- Heavy natural marbling for rich taste
- Exceptionally juicy texture when cooked correctly
- Forgiving cut that stays tender over high heat
- Ideal thickness for grilling or pan-searing
Rib eye rewards simple seasoning and confident cooking.
Grass-Fed Rib Eye with Clean Eating Quality
Our rib eye steaks are sourced from Australian grass-fed cattle raised without added hormones or unnecessary antibiotics. Grass feeding delivers a cleaner flavour profile while still maintaining the marbling required for an indulgent steak experience.
Each rib eye is aged for tenderness, expertly trimmed, vacuum-sealed, and delivered chilled to preserve quality.
Best Ways to Cook Rib Eye Steak
Rib eye thrives under high heat, which allows the fat to render and form a rich crust.
Recommended cooking methods:
- BBQ grilling over direct heat
- Pan-searing in cast iron
- Reverse searing for thicker cuts
- Finishing with butter, garlic, and herbs
Season generously with salt, cook to medium-rare or medium, and rest before slicing to retain juices.
A Steak Made for Impressive Meals
Rib eye is ideal for occasions where flavour matters most. Its richness makes it perfect for special dinners, BBQs, or when you want a steak that truly delivers.
It suits:
- Steak nights at home
- BBQ gatherings
- Restaurant-style plating
- Pairing with simple sides like potatoes or greens
This is a cut that does not need complexity to shine.
Delivered Chilled for Peak Freshness
All rib eye steaks are vacuum-sealed and delivered chilled, never frozen. Cold-chain handling protects texture, flavour, and shelf life, so your steak arrives ready to cook at its best.
Why Buy Rib Eye from Carnivore Society
- Premium Australian grass-fed beef
- Naturally marbled for flavour and juiciness
- Aged and trimmed by expert butchers
- Vacuum-sealed and delivered chilled
- Trusted quality for steak lovers
Every rib eye is selected for eating quality and consistency.
Frequently Asked Questions
1. What is the difference between rib eye and Scotch Fillet?
They are the same cut. Rib eye is bone-in, while Scotch Fillet is the boneless version.
2. Is your rib eye steak 100% grass-fed?
Yes. All rib eye in this collection comes from pasture-raised Australian cattle.
3. Can I freeze rib eye steak after delivery?
Yes. Rib eye arrives vacuum-sealed and is suitable for freezing without loss of quality.
4. How thick are the rib eye steaks?
Most cuts are portioned around 2.5 to 3 cm thick, ideal for grilling and pan searing.
5. How should I store rib eye after delivery?
Keep refrigerated in the original cryovac packaging and use within the recommended date, or freeze immediately.